Anyway, despite days spent pinning hearty cheesy potato soup recipes and casseroles, I ended up making "Healthy Sweet Potato Skins" from Pinch of Yum, because it used three ingredients I like a lot -- sweet potatoes, spinach, and chickpeas. Also, lots of dairy. Mmm, dairy!
I love these potatoes -- they're pretty, portable, and perfectly delicious. I baked two large sweet potatoes and took a potato half to work each day for lunch. They reheated really well using the staff room toaster oven and a little foil and, paired with a small salad, they kept me going all afternoon. No three o'clock slump for me! No sirree, Bob. Not with these potatoes.
Reproduced with permission by the author: Pinch of Yum
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
2 medium or large sweet potatoes
1 ½ tablespoons butter
1 shallot, minced
1 bag fresh baby spinach
¼ cup light sour cream
2 ounces light cream cheese
1 cup chickpeas
¼ cup shredded mozzarella cheese
salt and pepper to taste
Bake sweet potatoes at 350 for 45-60 minutes, or until fork tender.
Cut sweet potatoes in half and let cool for 5-10 minutes. While sweet potatoes are cooling, saute the shallots with the butter over medium heat until translucent. Add fresh spinach and heat for 2-3 minutes, until spinach has cooked down. Set aside. [I dumped the chickpeas into the hot pan and gave them a stir 'round until they were lightly toasted]
Scrape the sweet potato out of the peel, leaving a thin layer inside with the peel so that it can stand up on its own. Mash the sweet potato with the cream cheese and sour cream. Stir in chickpeas, spinach, and salt and pepper.
Coat potato skins with a drizzle of oil and bake for about 5 minutes to get a crispier outside. Remove from oven and fill each skin with the sweet potato mixture and top with shredded mozzarella cheese. Bake again for 10-15 minutes, or until cheese is melted and filling is heated through.
When I make these again, because I will be making them again, I might season the chickpeas and spinach with sweet curry powder and swap the mozzarella out for some fresh goat cheese crumbles.